15-Minute Sweet Prosciutto Melon
A light, flavorful Italian appetizer featuring juicy cantaloupe wrapped in thin prosciutto. Optional mozzarella and balsamic glaze elevate this quick, protein-rich, and low-carb treat, perfect for entertaining or snacking.
Equipment
- 1 Sharp knife
- 1 Cutting Board
- 1 small saucepan (for balsamic reduction)
- Toothpicks (approx. 12-18)
- 1 Mixing bowl
Ingredients
Main Ingredients:
- 1 medium cantaloupe 2½–3 lbs, peeled and cubed
- 6 –8 oz thinly sliced prosciutto
Optional Additions:
- 8 oz fresh mozzarella balls
- ½ cup balsamic vinegar
- 1 tbsp brown sugar
Instructions
- Prepare the Melon: Begin by selecting a ripe cantaloupe that weighs approximately 2½–3 pounds. Wash the exterior thoroughly under running water to remove any dirt or residue. Slice the cantaloupe in half lengthwise and carefully scoop out all seeds using a spoon. Once the seeds are removed, peel the rind using a sharp knife or vegetable peeler. Cut each melon half into evenly sized cubes, approximately 1-inch per side. Uniform cubes ensure even flavor distribution and make wrapping easier.
- Slice the Prosciutto: Take 6–8 ounces of thinly sliced prosciutto and separate the slices gently. If the slices are particularly long, you may cut them in half to make them easier to wrap around the melon cubes. The prosciutto should be thin enough to fold and form snugly around the fruit without tearing. Handle each slice carefully to maintain its delicate texture.
- Wrap the Melon Cubes: Take a melon cube and wrap it with ½ slice of prosciutto, making sure the prosciutto covers the majority of the melon. If the cube is larger or the prosciutto slice is very thin, use a full slice to wrap around the cube completely. Secure each wrapped cube with a toothpick by inserting it through the center, ensuring it holds the prosciutto in place. Repeat this process for all melon cubes until each one is neatly wrapped.
- Optional: Prepare the Mozzarella: If you are adding fresh mozzarella balls, take one small mozzarella ball per melon cube. After securing the prosciutto with a toothpick, thread the mozzarella ball onto the top of the toothpick. This adds a creamy, mild flavor that complements the sweetness of the melon and the saltiness of the prosciutto.
- Optional: Make the Balsamic Reduction: For a sweet and tangy glaze, combine ½ cup of balsamic vinegar and 1 tablespoon of brown sugar in a small saucepan. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar. Once it begins to simmer, reduce the heat to medium-low. Allow the mixture to slow-simmer for 7–10 minutes, stirring occasionally, until it thickens and coats the back of a spoon. Be attentive during the last few minutes, as it can thicken quickly. Remove from heat and transfer the glaze to a bowl to cool slightly; it will continue to thicken as it cools.
- Assemble the Finished Bites: Place all the prosciutto-wrapped melon cubes on a serving platter. If using mozzarella, ensure each cube has a mozzarella ball on top. Drizzle the cooled balsamic reduction over the cubes generously, making sure each bite receives a touch of the glaze. The balsamic reduction adds a glossy, flavorful finish and elevates the appetizer’s presentation.
- Serve Immediately: These bites are best served fresh to maintain the juiciness of the melon and the tender texture of the prosciutto. Arrange them neatly on a platter for easy picking. They make an excellent appetizer for summer parties, casual gatherings, or elegant dinner presentations. Enjoy the delightful combination of sweet, salty, and tangy flavors with each bite.
- Storage Tips (Optional Step): If you need to prepare in advance, assemble the prosciutto-wrapped melon cubes without adding the balsamic reduction or mozzarella. Store them in an airtight container in the refrigerator for up to 24 hours. Add the mozzarella and drizzle the balsamic reduction just before serving to preserve freshness and flavor.
Notes
- Use ripe, firm cantaloupe for the best flavor and texture—overripe melon can become mushy when wrapped.
- Thinly sliced prosciutto is essential; thick slices can overpower the delicate sweetness of the melon.
- If using mozzarella, choose small, bite-sized balls (bocconcini) for easy assembly and balanced bites.
- For a smoother balsamic reduction, stir continuously in the final minutes to prevent burning.
- This appetizer is naturally gluten-free and low in carbs, making it a healthy choice for a light snack or party platter.
